Mini Fruit Tarts

As things slow down on BSE (client) last week, and as an appreciation to their helps this year, I baked them a batch of mini fruit tarts. I have made large fruit tarts before. Making mini fruit tarts, however, it's my first time. The recipe and procedures are the same. The only difference is that you are working off mini pieces pastry dough vs. the one huge dough you need to roll out for the big tarts. And as expected, rolling out the mini dough is much easier because when the dough is smaller the risk of breaking into clumps and cracks become smaller. In case you haven’t read my post on fruit tarts below, the single biggest stumbling blocks to tart baking (in my opinion) is rolling out the tart dough. So if you are an amateur baker like me and would like to try out making tarts, it’s probably a good idea to start with mini fruit tarts.

Since I have shared the fruit tart recipe in my previous post, I am not going to repeat it again. Everything else is the same except for the portion. This time I have doubled the portion of the recipe to make 16 oval shaped tarts and 17 mini muffin tine tarts.

This is the oval shaped tart mold ("聖安娜蛋撻mold") I bought from my HK visit this past winter.

extra mini tart using the mini muffin tin.

Assortment of mini fruit tarts using my favorite fruits: strawberry, blueberry, and kiwi. Love the color!

I brought this batch to BSE and everyone loves it. This is the beauty and joy of working in the kitchen. It felt so good to be able to make something with your hands that people enjoy and appreciate. There was this lawyer who tried my tart and came in my office to share his cooking experience with me. Before this, I would have never thought he go into the kitchen at all. Again, food does magically bring people together and it often strikes good conversations with people whom you did not think you could have bonded with.